The Main Menu

appetizers

CHEF  Alice Bruno

Red Tuna Tartare, “Drowned” Beetroot, Lemon Skin and Pachino Tomato | € 25,00 

Cuttlefish and Potato Salad, Avocado Cream and Salted Sesame | € 26,00 

Tomato Terrine with Mediterranean Flavours | € 26,00 

Penati Selection Parma Ham 30 Months Aged, Crispy Zucchini Flowers | € 24,00 

 Perfect Egg, Fava Beans Puré, Goat Cheese and Sheet of Bread | € 22,00

31⁄2 Hours Cooking

first courses

CHEF  Cristian Guglielmino

Three Tomatoes Risotto, Burrata Flakes and Basil| € 18,00 (Minimum Order Two Portions)

Stuffed Ravioli with Tuna Belly, Tomato Confit, Bianco di Spello Beans, Tropea Onion | € 24,00 

Cacio e Pepe Spaghetti, Beef Tartare and Black Truffle | € 25,00 

Spelt Flour Homemade Spaghetti, Prawns and Spring Onion, Bisque | € 25,00

today's fish

CHEF  Giorgio Caimi

Red Tuna Tagliata, Avocado, Red Bell Pepper, Eggplant with Miso | € 35,00 

Tempura Prawns with Grapefruit and Lettuce Yam Som-o Salad, Vegetables and Red Pepper | € 32,00 

Oven-Roasted “Gibbone” Dentex, San Marzano Tomato Gazpacho, Mange Tout Beans, Summer Squash | € 30,00 

Grilled Scallops, Barbecue and Mayo Sauce, Lime, Watermelon and Speck | € 32,00 

our certified meats

CHEF  Annalisa Torluccio

“Milk and Honey” Chicken in Two Ways, Wildfowl, Crunchy Pea and its Puré, Anise and Coriander | € 30,00 

Milanese Calf Rib (Thick or Thin on Request) with Home-made Potato Chips | € 32,00 

Pan-Fried Beef Fillet, Friarielli, Stuffed Courgettes, Cherry and Porto Relish | € 35,00 

Middle Raw Lamb Saddle, Plum Confit, White Garlic, Dandelion, Spinach, Mint Cream and Basil | € 32,00 

Cheeses Our Selection of Italian Cheeses | € 22,00

Bread and cover | € 5,00

Chef de cuisine:  Theo Penati

Tasting Menu

Today’s Amouse Bouche

Tomato Terrine with Mediterranean Flavours 

Stuffed Ravioli with Tuna Belly, Tomato Confit, Bianco di Spello Beans, Tropea Onion 

Oven-Roasted “Gibbone” Dentex, San Marzano Tomato Gazpacho, Mange Tout Beans, Summer Squash 

Pre-Dessert

 Tropical Brianza 

Coffee

From our Wine-Cellar: Cuvéé Lounge Pierino Penati 

€ 75,00

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Tradition

Pass gestures, rituals, recipes and secret ingredients is the lifeblood that feeds the story of our restaurant for more than 70 years. Our cuisine has its roots in the distant past of a village tavem, led by the head of the Penati. The values that were then infused into the daily work have been handed down from father to son for three generations.

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The Great Dinners

The tastes of Tradition

During the Autumn Evenings, we have taken care of our guests since 1940.
Friday, 10th November from 08pm “The Great Boiled Meat”
Friday, 17th November from 08pm “The Truffles and the Great Red Wines”

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Ingredients

We try and select the best ingredients in our territory, focusing on the choice oflocal suppliers for fruit and vegetables, breads, meats and cold cuts. In our garden we grow herbs, decorative flowers, berries, and when the nature permits some types of vegetables. From the sea we get the best fish and shellfish, always trying to match them with locai vegetables to calibrate the environmental impact of each dish. Eating well is one of the pleasures of life, do it with care and responsibility makes it even more enjoyable ..